A few weeks ago, I happened to receive some Espellette pepper flakes from Mike Benzinger. They are a lovely tasting low- to medium-level pepper that are perfect for many culinary applications, including heaping on my food after everything has been cooked. We are also starting to harvest a few scarce things in the garden. The perennial rhubarb is the first thing up and out and, with stalks big enough to harvest, the urge to make ice cream is too much. This is also a great indication that other fresh vegetables and early fruits will soon follow.
Strawberry Rhubarb Ice Cream
Wild Ramp Risotto
Corn and Brown Rice Noodles
Black Beans and Ground Beef over Curried Rice
Sesame and Poppy Seed Bagels
Roast Beef with Cheddar on Rye
1/2 lb bacon
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